Remember this photo from Thursday? And the mysterious plate of bread on the right?

That was my 4th attempt at making stuffing. It was based off of the same recipe that I made the herb baked stuffing with, but one main thing was different.

I put the STUFF in the bread.

Hence the name, Stuffing Bread. The flavors of this bread, are very similar to regular herb stuffing, except with the texture of a fluffy quick bread. If you’re a fan of cornbread stuffing, I’m sure you could do the same thing using cornbread as the base.

Since it’s Saturday, and I’m not trying to tie myself to the computer all day, and we’re having friends over for dinner, I’ll just get right to it.

Stuffing Bread

1 1/2c oat flour [certified GF if needed]
1/2c raw buckwheat flour
1c unsweetened almond milk
3 eggs
1T ground flax meal
2T sunflower oil
2T honey
1t baking powder
1/2t baking soda
1/2t salt
3/4t garlic powder
2t sage
1.5t parsley
1.5t thyme
1t marjoram

Stuffing Mixture

3/4c onion, diced
3/4c celery, diced
1/3c carrot, diced
1/4t salt
1t fresh thyme, chopped
1/2T fresh sage, chopped
1/4t black pepper
1T ghee/butter/oil

Preheat your oven to 350*
Grease or line a 9×9 pan with parchment paper.
Add ghee, butter, or oil to a pan over medium heat.
Cook veggies, salt + pepper for about 8-10min, stirring frequently, until soft and lightly browned. In the last 2min, stir in the fresh sage.
Set aside.
In a bowl, combine all of the dry ingredients, and stir together.
In another bowl, combine all of the wet ingredients, for the herb bread and whisk together.
Pour the wet into the dry and stir until just combined. Be careful not to over stir.
Gently fold in the cooked veggie + herb mixture until just combined.
Pour into the pan and smooth out.
Bake for about 32-27min, until a toothpick comes out clean.
Let cool completely and then carefully slice.
If you want to heat before serving, heat your oven to 300* and warm bread slices for about 5min until warm.

Substitutions/Comments: Buckwheat flour can be ground in a blender or spice grinder from raw buckwheat groats [not Kasha]. Oat flour can be ground from oat groats, steel cut oats, or rolled oats into a fine flour. Feel free to use all oat flour or all buckwheat flour. I usted mostly oat flour to lighten up the taste a bit, as buckwheat has a much stronger flavor. Oat flour also has a bit of natural sweetness. For elevation around 5,000’, increase oven to 375* and decrease baking powder to 3/4t.

Top with a little herb butter, by mixing softened butter [or ghee, or Earth Balance] with a small amount fresh or dry herbs, garlic, salt + pepper. Then pop back in the refrigerator until it’s time for dinner.